Ice Cream
comments 2

Vanilla Ice Cream with Salted Caramel & Pepper Sauce–Day 23: Ice Cream Marathon

I like playing with savory and sweet.

I like flipping the two around and taking something that is usually savory and making it sweet.


For my parents 25th wedding anniversary I made them a meal at home and for dessert did my take on the dessert burger from the Burger Bar in Las Vegas.  It was a chocolate ganache patty on a Krispy Kreme donut bun with raspberry sauce for ketchup, mango gelatin slice for cheese, and mint for lettuce.  I had no clue what I was doing but it was really fun to make.


Salt and pepper are the most basic seasonings out there.  I bet most everyone has heard of salted caramel ____.  You fill in the blank.  I’ve seen salted caramel cookies, cupcakes, hot chocolate–you name it.
I had the bizarre thought…if you can add salt to a caramel sauce, why not pepper?
I tried it and liked it…a lot.
The pepper took on a smoky taste that I think tasted amazing with the caramelized sugar.
Hope you enjoy it as much as I do!
Vanilla Ice Cream with Salted Caramel & Pepper Sauce

1 Quart

Base adapted from Jeni's Splendid Ice Creams


  • 2 c. half & half
  • 2 tsp. cornstarch
  • 1 1/2 c. cream
  • One vanilla bean, seeds scraped out
  • 3/4 c. sugar
  • 1 tbsp. corn syrup
  • 1/2 tsp. vanilla
  • 1 oz. cream cheese, softened
  • Salted Caramel & Pepper Sauce (see below)


  1. Combine 1/2 c. half & half with the cornstarch in a small bowl and set aside. Place cream cheese in a small bowl and set aside.
  2. In a large saucepan combine the remaining half & half, cream, vanilla seeds, sugar, and corn syrup. Heat over medium heat until it simmers.
  3. Let simmer 4-5 minutes. Stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.
  4. Remove 1/2 c. of the warm liquid and whisk into the cream cheese.
  5. Add the cream cheese mixture back to the saucepan and cook for 2-3 minutes.
  6. Take a gallon size ziploc bag and line a bowl or food storage container with it. This will help keep structure to the bag. Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
  7. Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
  8. Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer's instructions.
  9. Transfer to a container and freeze until firm.
Salted Caramel & Pepper Sauce


  • 1 c. sugar
  • 2 tbsp. corn syrup
  • 3/4 c. cream
  • 1/2 tsp. vanilla extract
  • 1 tsp. kosher or sea salt
  • 1/2 tsp. ground black pepper


  1. In a heavy bottom saucepan, combine the sugar and corn syrup with 1/4 c. water. Heat over medium heat. Let the mixture bubble away until the sugar turns amber in color, 5-6 minutes.
  2. Remove the pan from the heat and slowly whisk in the cream. Be careful as the hot sugar will bubble up and splatter.
  3. Once the cream is whisked in, add the vanilla extract, and heat back up over medium heat. Whisk until the sauce thickens, 2-3 minutes.
  4. Add in the salt and pepper and stir until dispersed in the sauce.
  5. Transfer to a container and refrigerate. Sauce will keep for up to 2 weeks in the fridge.

Filed under: Ice Cream


Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.


    • It’s a great combo Riley! Instead of being super spicy it was more mellow and smoky. Hard to describe but so good!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.